For the syrup

Method

Put the plant milk, 'eggs', avocado, baking powder, cacao powder and date syrup into the blender and blend on number 2 for 20 seconds and increase to number 4 for another 20 seconds.

2

Mix the wet mixture in a bowl into the gluten free flour.

3

In a good non-stick frying pan heat up to a high temperature and add 1 teaspoon of oil.

4

Spoon in two heaped tablespoons of mixture for one pancake - it is a thick mixture so gently with the back of the spoon spread out till it’s about 5 inches diameter. Leave to cook for 2-3 minutes until it goes golden and flip and cook on the other side.

5

I do about 2-3 at a time and continue till the batter is finished. It will make about 10.

6

Rinse out the vitamix and put all the ingredients for the syrup into the blender and blend for 20 seconds on level 4 till nice and smooth longer if you want it warm or just heat on the stove.

7

Serve the pancakes stacked high with the dripping chocolate sauce and a spoonful of yoghurt and chopped nuts.